I used to make sausage pasta quite a lot by cooking the sausages first then chopping them up and adding them to the pasta, it is still yummy but from my experience in Italy I found that they use just the sausage meat in their sauces and break it up. It works so well in tomato sauces as well as ‘in bianco’ (white sauce), like I did here. It is vital to use high quality sausages, I’d recommend 70% pork or more. It really does make all the difference! We got some truffle oil for Christmas so used that as we had tried a similar dish in Italy and it really was delicious. Obviously it’s not an ingredient many people have in their cupboards but I would recommend investing in some to add a rich flavour to pasta, risotto, meat or fish.
6 high-quality pork sausages
3 cloves garlic
2 tbsp truffle oil
4 tbsp creme fraiche
400g linguine (you could also use spaghetti)
100g freshly grated parmesan
Salt and plenty of freshly ground black pepper, to season
1. Put a large saucepan of salted water on to boil.
2. Chop the garlic finely and grate the courgettes. Squeeze out the sausage meat and throw the skins away.
3. Heat the truffle oil in a large frying pan or saucepan and add the garlic, fry on a medium heat for a few minutes, making sure it doesn’t burn then add the courgette and soften (this won’t take long as it’s grated).
4. Add the sausage meat and break up with a wooden spoon. Allow to cook through thoroughly. If the pan gets a bit dry you can always add a bit of water or white wine.
5. Add the linguine to the boiling water and cook according to the packet instructions.
6. Add the creme fraiche to the sausage, courgette and garlic just before the linguine is ready.
7. Drain the linguine and add to the saucepan with the other ingredients. Combine well and season with plenty of black pepper and stir in some of the parmesan.
8. Sprinkle extra parmesan on top before serving.